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Gumbo recipe

Gumbo recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Cuts of chicken
  • Chicken breast

A traditional recipe for gumbo. Serve with rice, if desired.

4 people made this

IngredientsServes: 8

  • 3 large skinless, boneless chicken breast fillets
  • salt and pepper to taste
  • 4 tablespoons vegetable oil
  • 450g smoked sausage, such as Mattessons, cut into 5mm slices
  • 30g margarine
  • 60g plain flour
  • 50g margarine
  • 1 large onion, chopped
  • 8 cloves garlic, finely chopped
  • 1 green pepper, chopped
  • 3 sticks celery, chopped
  • 4 tablespoons Worcestershire sauce
  • 4 tablespoons chopped fresh parsley
  • 1 litre hot water
  • 5 cubes beef stock
  • 1 (400g) tin whole plum tomatoes
  • 200g fresh or frozen sliced okra
  • 4 spring onions, chopped
  • 225g cooked small prawns
  • 2 tablespoons chopped fresh parsley

MethodPrep:10min ›Cook:2hr35min ›Ready in:2hr45min

  1. Season the chicken with salt and pepper. Heat oil in a heavy bottomed saucepan over medium-high heat. Cook chicken and sausage separately in hot oil until well browned on both sides. Reserve browned chicken and sausage.
  2. Turn the heat to low. Make the roux by melting 30g of margarine into the oil in the pan. Sprinkle the flour over the oil and margarine and cook, stirring constantly, until roux turns a nutty brown, about 10 minutes.
  3. Melt the remaining 50g margarine into the roux. Stir in the onion, garlic, green pepper and celery; cook for 10 minutes. Add the Worcestershire sauce, 4 tablespoons chopped parsley and salt and pepper to taste. Cook, stirring often for an additional 10 minutes.
  4. Pour the hot water into the pan and add the stock cubes, chicken and sausage. Bring to the boil, reduce heat and simmer for 45 minutes before stirring in the tomatoes and okra. Cover pan and simmer for 1 hour. Stir in spring onions and prawns and top with 2 tablespoons chopped parsley before serving.

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Reviews & ratingsAverage global rating:(0)

Reviews in English (0)


  • ¼ cup all-purpose flour
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 1 large green bell pepper, diced
  • 1 stalk celery, minced
  • 4 cloves garlic, minced
  • 4 cups reduced-sodium chicken broth
  • 1 14-ounce can whole tomatoes, drained and chopped
  • 10 okra pods, trimmed and cut into 1/2-inch-long pieces (1 cup)
  • ½ teaspoon freshly ground pepper
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried oregano
  • ⅛ teaspoon cayenne pepper
  • 1 bay leaf
  • ½ cup long-grain white rice
  • 6 ounces medium shrimp, peeled and deveined
  • 4 ounces boneless, skinless chicken breast, or thigh meat, trimmed and cut into 1/2-inch pieces
  • 2 ounces andouille or kielbasa sausage, thinly sliced
  • Salt, to taste
  • Hot sauce, to taste

Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until the flour turns a deep golden color, 7 to 10 minutes. Transfer the flour to a plate and let cool. (There will be a strong aroma similar to burnt toast. Be careful not to let the flour burn reduce the heat if flour seems to be browning too quickly.) Alternately, toast the flour in a pie plate in a 400 degrees F oven for 20 minutes.

Heat oil in a heavy stockpot over medium heat. Add onion, bell pepper, celery and garlic sauté until the onions are lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring. Add tomatoes, okra, pepper, thyme, oregano, cayenne and bay leaf. Cover and cook for 15 minutes. Stir in rice and cook, covered, for 15 minutes longer.

Add shrimp, chicken and sausage simmer until the shrimp is opaque inside, the chicken is no longer pink and the rice is tender, about 5 minutes longer. Discard the bay leaf and season with salt. Ladle into bowls and serve with hot sauce.


The All-Important Roux

The thickening agent is most gumbos is a roux, a combination of fat and flour. The fat used in a roux may be butter, shortening, lard, oil, or even bacon drippings. The longer it cooks the darker it gets, which will add more flavor but decrease its thickening ability. There is also a light or blonde traditional Cajun version that uses only vegetable oil and flour.

Many cookbooks call for a little more fat than flour—2/3 cup oil to 1/2 cup flour is a common ratio—but you can use equal amounts of fat and flour. Using 1/2 cup of each will make a good amount of roux, and any excess can be stored in the refrigerator.

To make the roux, melt the fat in a heavy skillet over low heat. When warm and fluid, sprinkle the flour in a little at a time, stirring. Stir constantly until brown (this may take 20 to 30 minutes) immediately remove from heat or add ingredients your recipe calls for. If it burns even slightly, throw it out and start over again. You can also make the roux in the oven or microwave.


Easy Shrimp & Sausage Gumbo

Gumbo is a true melting pot dish. Originating in Louisiana it combines the cuisines and ingredients of several cultures including West African, French, German, and Choctaw. It is a top notch comfort stew centered around a roux and the Holy Trinity of onions, celery and bell peppers. Before cooking, make sure you follow our tips for cooking flavorful and filling gumbo:

1. Don&rsquot turn your back on the roux.

Every good gumbo starts with mixture of butter and flour called a roux. In this case, we&rsquore cooking the roux until it has a golden color, which can take about 10 minutes. In this time, you should be stirring somewhat constantly. It&rsquos very easy to burn a roux, and if you do then you have to start over.

2. Choose your shrimp wisely.

You might be wondering why we call for shrimps with the tails on. Though it won&rsquot make or break your gumbo, shrimp shells have SO much flavor, so we always prefer to keep them on. If eating tail-on shrimp is not your thing, don&rsquot think twice about leaving them out. In terms of size, it doesn&rsquot really matter how big your shrimp are, as long as you&rsquore keeping a close eye on them as they cook. As soon as they turn opaque, they&rsquore done. Overcooking shrimp is super easy, so it&rsquos important to watch carefully so you don&rsquot end up with chewy shrimp. And as always, make sure you're buying sustainably&mdashThe Monterey Bay Aquarium has an amazing guide that can walk you through purchasing shrimp ethically.

3. Andouille or bust.

Some recipes that call for sausage will give you options. Subbing in a spicy Italian for a hot Italian sausage, or a chicken sausage for a pork sausage is totally fine. This is not the case with gumbo&mdashyou really need andouille. It provides a very specific flavor associated with gumbo, so try your hardest to find it.

If you can&rsquot find andouille anywhere, there are ways to substitute the flavor. Start with ground pork, and mix in cajun spices. Since andouille is double smoked, try adding a little liquid smoke to the mix. We&rsquod start small, 1/2 teaspoon should do it.

If you tried this recipe, let us know it went in the comments below. We love to hear from you!

Editor's Note: This introduction to this recipe was updated on 7/21/20 to include more information about the dish.


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  • 1 tablespoon oil
  • 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
  • 7 ounces (1/2 package) or 1 link Zatarain’s® Andouille Smoked Sausage, cut into 1/4-inch slices Substitutions available

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Reviews ( 20 )

Requested by family for special get togethers

I made this recipe for this year thanksgiving. The only thing I did differently is using 2 tablespoons of bacon dripping and add canola oil to make 1/2 of oil. I had bacon for breakfast and the dripping had a lot of flavor, plus the flavor from the sausage and the cook chicken breast. I used 1 lb of Cajun andouille sausage, 1 lb of large uncook shrimp & 1 lb of chicken breast. This recipe was fantastic. I enjoy cooking and 99.9% of the time, I put my twist, to other people recipes. This time the twist was miner, but it kept the flavor. It took 3 hours to cook on low. This is a great recipe for people that love gumbo. I had yellow rice on the side and corn bread. I wanted something off the grid for thanksgiving. Because it was thanksgiving I didn't mind the time it took. The taste was worth it.


Andouille Sausage Gumbo

Cajun goodness is yours with a quickness in this recipe idea from Johnsonville. This satisfying gumbo has all the great authentic flavors of a traditional gumbo in only thirty minutes! Johnsonville Andouille Sausage provides all the important flavors to bring this dish to life. Serve with Uncle Ben&rsquos Ready Rice for a quick and easy way to spice up your next meal.

Cajun goodness is yours with a quickness in this recipe idea from Johnsonville. This satisfying gumbo has all the great authentic flavors of a traditional gumbo in only thirty minutes! Johnsonville Andouille Sausage provides all the important flavors to bring this dish to life. Serve with Uncle Ben&rsquos Ready Rice for a quick and easy way to spice up your next meal.

Ingredients

Uncle Ben's® Ready Rice® Original Long Grain

(14.5 ounces) diced tomatoes

REVIEWS

Directions

In medium sauce pot, heat until hot. Add sausage and sauté until browned. Remove sausage and set aside.

In same pot, with fat from sausage left behind add in onions, green bell pepper, celery, garlic and Cajun seasoning. Sauté until onions are soft.

Remove vegetables and set aside with sausage.

Melt butter and combine with flour to make a roux. Cook roux until it becomes a medium brown color.

Add in water, chicken bouillon, sausage, vegetables, can of tomatoes and Worcestershire sauce. Mix well to incorporate roux.

Bring to a boil, then simmer on low for 30 min. Stirring occasionally.

When gumbo is almost done, season with salt, pepper, and filé powder. Stir and mix well.


Louisiana Shrimp Gumbo

By Chef Michael Smith &bull 10 years ago

This classic soup is more than a meal in a bowl. It’s a way to show off the bright spicy flavours of Louisiana and the distinctive cooking style that has made gumbo one of the world’s great dishes.

Ingredients

1 cup any vegetable oil
1 cup all-purpose flour
1 onion, peeled and chopped
1 green pepper, seeds removed and chopped
1 stalk celery, chopped
4 cloves garlic, peeled
2 cups chicken broth
6 ounces andouille, chorizo or Italian sausage, sliced
8 ounces shrimp, peeled and devined
1 28 ounce can whole tomatoes
4 ounces okra, fresh or frozen
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sassafras (gumbo file powder)
1/4 teaspoon cayenne pepper
a sprinkle or two sea salt
2 green onions, thinly sliced

Procedure

Preheat a large, heavy-bottomed stockpot over medium heat.

Pour in the vegetable oil and, when it’s smoking hot, gradually and carefully whisk in the flour, forming a “roux.” Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful, it’s very hot! This browning process weakens the roux’s ability to thicken the gumbo, but it also adds lots of authentic, distinctive flavour.

After 5 minutes or so, when the roux is a deep golden brown, add the Holy Trinity of Louisiana cooking: the onion, green pepper and celery. Add the garlic cloves and stir them for a few minutes until they’ve softened. Add the chicken broth and stir until it thickens. Add the sausage, shrimp, tomatoes, okra, herbs and spices. Taste and season with salt.

Simmer until the sausages and shrimp are cooked through, about 10 minutes. Add the green onions. Serve immediately.

Variation

Louisiana cooking is heavily flavoured and often quite spicy, so add more of the spices if you like. Try stirring in any seafood during the last few minutes of cooking. You may also omit the shrimp and substitute a chicken cut into pieces and browned.


Prejean’s restaurant in Lafayette, Louisiana, dishes up this rich gumbo chock full of smoked duck and andouille sausage. Chris Granger

Opened in 1880, the iconic New Orleans restaurant Commander’s Palace is known for its refined versions of classic Creole dishes, such as pecan-crusted Gulf fish served with sweet corn, Gulf crab, and spiced pecans, quail lacquered with chicory-style coffee, and this elegant gumbo from chef Tory McPhail, made with rich, smoky goose meat, foie gras, and a variety of mushrooms. Ingalls Photography

Reviews ( 8 )

Really good! I don't understand people who give a bad review because of an ingredient or two that in their "expert" opinion they don't think should be included. Move along to the next recipe. Make something different.

Best gumbo EVER! I’ve made it every year since the recipe first appeared in November 2015. Everyone loves it! It’s now a family Christmas Eve tradition. My son-in-law and I share the prep work and this year my 10 year old grandson will be our apprentice.

This was delicious!! Took some time but worth the effort! For me it rates 5 stars. I did use extra shrimp instead of oysters since I do not care for them. People should not rate a recipe because of ingredients if they have not tried it. When I saw the 3 stars I almost did not make. However after reading what that was based on did make it and my husband so happy I did. My experience with gumbo is that there are many ways of making it and there is no right or wrong just personal and family preference.



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